*Eggnog*

Hello everyone! Today's recipe is an old fashioned Eggnog. We serve this to company during the holiday's. Home made is always better than store bought. Well enjoy!

*Eggnog*

Servings: 10

Note: This is custard based Serves 10, 4 oz. each. If you add the Rum you get about 2 more servings.

4 Cup milk
1/8 Tsp. cloves, Or Less
1/4 Tsp. cinnamon
1 Tsp. vanilla
12 egg yolks
1 1/2 Cups sugar
4 Cups light cream
¼ Tsp. ground nutmeg
2 Tsp. vanilla
2 1/2 Cups light rum, Optional
12 egg whites
¼ Cup Sugar

Combine milk, cloves, cinnamon and the 1 tsp. of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil. In a large bowl, Whisk egg yolks and sugar together until fluffy. Slowly whisk the hot milk mixture into the egg yolks, a little at a time. Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil. Strain into a large pitcher, cover and let cool for about an hour. Stir in cream, nutmeg, and 2 tsp. of vanilla. Stir in rum, if desired. Beat egg whites until stiff and slowly add the 1/4 c sugar. Gently fold into the egg nog. Refrigerate overnight. Serve and enjoy!
Light Rum is not included in nutrition value:
Per Serving: 362 Cal (64% from Fat, 20% from Protein, 16% from Carb); 18 g Protein; 25 g Tot Fat; 13 g Sat Fat; 8 g Mono Fat; 2 g Poly Fat; 14 g Carb; 0 g Fiber; 13 g Sugar; 256 mg Calcium; 1 mg Iron; 269 mg Sodium; 314 mg Cholesterol.

*Holiday Eggnog* (Diabetic)

Hello everyone! Today's diabetic recipe is Holiday Eggnog. With the holiday's coming up, I thaught I should start posting a beverage for all of you. This one is one of the more popular ones. Enjoy!

*Holiday Eggnog*

Servings: 8

This is nonalcoholic, but if you want alcohol in this add 1 to 3 tablespoon of light rum and 1 to 3 tablespoons of bourbon. This is low-fat and low-carb.

2 Cups skim milk+
2 Cups Skim Milk, For Later, Chilled
2 Tbls. cornstarch
½ Cup Splenda, Or More
1 8 Oz. Carton Frozen Egg Product, Thawed
1 Tsp. vanilla Extract
½ Tsp. ground cinnamon
¼ Tsp ground nutmeg

In a medium saucepan mix together 2 cups milk, cornstarch, and Splenda; heat to boiling. Boil for 1 minute, stirring constantly.JIn a bowl mix about half of the milk mixture into egg product; return egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, stirring constantly. Remove from heat; stir in vanilla and cinnamon. Cool to room temperature; refrigerate until chilled. Stir 2 cups chilled milk into custard mixture; serve in small glasses. Sprinkle with nutmeg. Makes 8 4oz.servings.

Per Serving: 86 Cal (28% from Fat, 31% from Protein, 41% from Carb); 7 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 9 g Carb; 0 g Fiber; 0 g Sugar; 156 mg Calcium; 1 mg Iron; 94 mg Sodium; 110 mg Cholesterol.

*Fruit Smoothie* (Diabetic Recipe)

Today's diabetic recipe is a fruit smoothie. Did you know that the original milk shake was make the same way as a smoothie is made today. I thought that was an interesting thing to know. This smoothie is rather good. You could experiment and try different fruit in this. They are filled with a lot of nutrients too.Well enjoy, until tomorrow.


*Fruit Smoothie* (Diabetic Recipe)

Servings: 6
Makes 6, 5 oz. servings.

2 Small Bananas, Sliced & Frozen
1 Cup Orange Juice, Cold
1 Cup Plain Yogurt, Fat-Free
1 Cup Unsweetened Blackberries, Fresh Or Frozen
8 Ice Cubes

Combine the first 4 ingredients in a blender. Cover and blend until pureed. While the blender is running, add ice through the feed tube, one at a time, until you get a nice slushy thickness. Enjoy!

Per Serving: 105 Cal (6% from Fat, 9% from Protein, 84% from Carb); 3 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 23 g Carb; 5 g Fiber; 10 g Sugar; 68 mg Calcium; 0 mg Iron; 23 mg Sodium; 2 mg Cholesterol.

*Peach Espresso Milk Shake*

Here is something to enjoy and cool off with. This milk shake is my creation. I wasn't sure if the espresso and peaches would taste good together, but happily they do. The amounts in this recipe are a close guess. I don't measure when I make this. Experiment a little, until you get it the way you like it. I make mine sugar free, You can make it with all the sugar you want. I also add a couple spoons of splenda along with the rest of it. You can add sugar. Enjoy!

*Peach Espresso Milk Shake*

Servings: 1

Note:
Even though this recipe is sugar-free, you can use regular sugar type ingredients.

½ Cup Unsweetened Peaches, About 6 Slices Frozen
¾ Cup Sugar-Free Vanilla Ice Cream
¼ Cup Espresso Or Coffee, Brewed fresh & Strong
3 Ice Cubes

Place in a blender, peaches, ice cream, and espresso; blend until a pured. Add ice through the top one at a time. Blend until you get the texture you want. If its to thick , add a touch of milk at a time and if its to thin add more ice cubes. Enjoy!

Per Serving: 184 Cal (33% from Fat, 11% from Protein, 56% from Carb); 5 g Protein; 7 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 27 g JCarb; 3 g Fiber; 16 g Sugar; 197 mg Calcium; 0 mg Iron; 87 mg Sodium; 17 mg Cholesterol.

*Mango Smoothie* (Diabetic Recipe)

Hello everyone! This Diabetic recipe is really good for you and its a good cold beverage for one of those hot days. Its also filling. I will be posting another recipe some time this evening to make up for the lost time from my technical difficulty days. So, I will see you later. Enjoy!


*Mango Smoothie* (Diabetic Recipe)

Makes 6 6oz. servings
2 Bananas, Ripe And Chilled
2/3 Cup Mango, Peeled And Sliced
1 12oz. Can Mango Nectar, Chilled
1 Cup Fat-Free Vanilla Yogurt
1½ Tbls. Honey

Place sliced banana, and all other ingredients in blender.Cover and blend until smooth. Pour smoothie into 6 chilled glasses. If desired garnish with cut-up fruit.

Per Serving: 79 Cal (2% from Fat, 4% from Protein, 94% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 20 g Carb; 2 g Fiber; 14 g Sugar; 12 mg Calcium; 0 mg Iron; 4 mg Sodium; 0 mg Cholesterol.

*Orange Cocoa*

Hello everyone! I'm sorry about the last couple days or so. I have been having a few technical difficulties. I ' ll be trying to post an extra recipe or two in the next couple days for you. I decided that since I haven't post any beverages, I will tonight. This is a blend of cocoa and orange together. It's really good. Something the whole family can have. I like to sit around a camp fire and enjoy a little conversation and the outdoors.
Enjoy!


*Orange Cocoa*

Servings: 6

1/2 Cup sugar
1/4 Cup Dutch Cocoa Powder
1 Pinch salt
1/3 Cup hot water
4 Cup milk
½ Tsp. vanilla extract
1 Tsp. orange extract

In medium saucepan, combine sugar, cocoa and salt; blend in water. Cook over medium heat stirring constantly until mixture boils. Boil and stir 2 minutes. Add milk; stir and heat to serving temperature. DO NOT BOIL. Remove from heat. Add vanilla and orange extract. Beat with rotary beater or wire whisk until foamy. Serve hot.

Per Serving: 178 Cal (4% from Fat, 38% from Protein, 58% from Carb); 17 g Protein; 1 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 27 g Carb; 1 g Fiber; 25 g Sugar; 588 mg Calcium; 1 mg Iron; 258 mg Sodium; 9 mg Cholesterol.